Almond Lemon Cake with Rose Water Syrup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 33 g | (132 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 115 mg | (3 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 34 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 3 egg yolks
- 3 Tbsps Sour cream
- 75 grams butter (or margarine)
- 30 grams sugar
- 1 pinch salt
- Pastry flour (for dusting)
- For the filling
- 500 grams sugar
- 1 Tbsp Rose water
- 125 grams chopped almonds
- 100 grams Candied lemon
- organic lemons (zested)
- 75 grams Almond slivers
- 50 grams candied orange
- 50 grams Candied lemon
Preparation steps
For the dough, mix flour, egg yolks, sour cream, butter (or margarine), sugar and salt in a large bowl. Knead to a smooth dough, wrap in plastic wrap. Refrigerate for 30 minutes. On a floured surface, roll out dough in a cyclinder about 3-4 cm (approximately 11/2 inch) diameter. Cut pieces, about 1 cm (approximately 1/3 inch) wide and shape into balls. Place on a baking sheet lined parchment paper. Bake in preheated oven at 200°C (convection: 180°C, gas mark 3) (approximately 400°F), 12-15 minutes.
For the filling, heat sugar, 0.25 liter (approximately 1 cup) water and rose water in a saucepan and bring to a boil. Add almonds, lemon zest, candied lemon and dough balls to mizture. Pour mixture into a loaf pan lined with foil, about 25 cm (approximately 10 inches) long. Toast almonds in a dry pan until golden. Mix toasted almonds, candied orange and candied lemon, then sprinkle over cake. Press cake firmly. Cover and refrigerate overnight. Remove from pan and place on serving dish. To serve, cut into slices.
